Recipes from Mexico :: Mexican Main Dishes Poultry
1 (3 1/2 pound) broiler-fryer chicken,
cut into 8 pieces
3 fresh poblano chiles, roasted,
peeled, seeded, de-veined and diced
1 large tomato, peeled, seeded, chopped
1/2 c. finely chopped white onion
1 clove garlic, minced
3/4 tsp. salt
1/2 tsp. ground cumin
1/2 c. chicken stock or broth
1 1/2 (one and one-half) c. whipping cream
12 (6-in.) corn tortillas
2 c. shredded Chihuahua or Monterey jack cheese
Sliced scallion tops
Red bell pepper, cut into slivers
Arrange chicken pieces in single layer in 12-in. skillet. Sprinkle and distribute with chiles, tomato, onion, garlic, salt and cumin; add stock. Heat over med.-high heat to boiling; reduce heat to low. Simmer, covered, until chicken is very tender, about 1 hour.
Remove chicken pieces from skillet with tongs, shaking off pieces of vegetables. Let chicken stand until cool enough to handle.
Skim and discard fat from top of stock mixture in skillet. Heat mixture to boiling; boil gently over med.-high heat, stirring frequently, until reduced to 2 c., 6 to 8 mins.
Transfer mixture to 13 x 9-in. baking dish. Remove and discard skin and bones from chicken. Tear chicken into coarse shreds.
Preheat oven to 375 degrees fahrenheit.
Heat cream in med. skillet over med. heat until just below boiling; remove from heat. Dip 1 tortilla in hot cream until limp or soft, a few seconds; remove, draining off excess cream. Spread 1/12 of the chicken (about 3 Tbsp.) down center of tortilla; roll up and place seam side down on sauce in baking dish. Repeat with remaining tortillas and chicken. Pour remaining cream in an even way over enchiladas. Sprinkle and distribute enchiladas in an even way with cheese. Bake until sauce is bubbly and cheese is melted and golden, 25 to 1/2 an hour. Garnish with scallion and bell pepper.
